Bumbleberry Pie II recipe

Bumbleberry Pie II recipe

Ingredients

5 1/2 cups all-purpose flour

1/4 teaspoon salt

2 cups shortening

3/4 cup cold water

1 egg

1 tablespoon vinegar

4 cups apples - peeled, cored and chopped

2 cups chopped fresh rhubarb

2 cups sliced fresh strawberries

2 cups fresh blueberries

2 cups fresh raspberries

2 tablespoons lemon juice

2 cups white sugar

2/3 cup all-purpose flour

2 tablespoons tapioca

1 egg yolk, beaten

2 tablespoons water

Preparation Directions:

1-Preheat oven to 350 degrees F (175 degrees C).

2-In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together 3/4 cup water, egg, and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls. Wrap in plastic and refrigerate for 4 hours, or overnight. Roll out dough portions to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts.

3-In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. Mix together 2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). Cut a few slits in the top to allow steam to vent.

4-Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.

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5/19/2015 10:49:00 PM